At Guelph article on Peter Purslow's first-year seminar - "Faculty Applaud Small, Interactive First-Year Seminars"

One measure of the impact of a research paper is the number of times that
the paper is cited in other refereed papers. In that regard, the Department
of Food Science congratulates Dr. Loong-tak Lim for his paper on poly-lactic acid that was published

Gut Health and Immunity – Food Bioactives

Small-intestine epithelial cells are the primary site of absorption of nutrients such as glucose and amino acids. Absorption through the intestine requires such molecules to cross two distinct membranes: (1) take up by the epithelial cells from the lumen across the brush-border membranes (BBMs), (2) followed by transfer to the blood across the basolateral membranes. Pancreatic proteases, small brush-border proteases, and peptidases digest proteins of dietary or endogeneous origin to release short-chain peptides and free amino acids. A growing body of scientific evidence in the past decade has revealed that many food proteins and peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides are specific protein fragments that positively impact body function or condition and ultimately may influence human health.  
 

1) Physiological basis of sensory perception

This program investigates in-mouth sensations pertaining to a variety of tastes and mouthfeels.We have been focusing on a phenolic acids and perception of astringency and bitterness of these compounds when found in whole grain products.

2) Foods for older adults